Add chicken to bowl or sealable plastic bag and cover with buttermilk. Marinate for 1 hour (the lactic acids tenderize the chicken), but no longer than 4 hours.
Mix the flours, poultry seasoning, salt and black pepper together in a bowl. Shake excess buttermilk from chicken and dredge each piece in the seasoned flour to coat well on both sides. Set aside on tray. Preheat oven to 200°F.
Add enough oil to a Dutch oven or deep skillet to measure 2 inches. Add butter and heat oil until it almost shimmers. Place the 4 pieces of chicken per batch in the butter and oil and fry for 8-9 minutes. Check internal temperature is 165°F or cook longer (See Note 1-4). Drain on paper towels, cover loosely with foil or place in warm oven while making the waffles.
Preheat waffle maker and coat with nonstick oil spray.
Whisk together the Dry ingredients in a large mixing bowl.
In another bowl whisk Wet ingredients and pour into the Dry ingredients. Whisk until you have a smooth batter.
Pour about 2/3 cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately with hot fried chicken, maple syrup or hot honey.
In a small saucepan melt the butter with the honey and hot sauce. whisk until combined and keep warm until serving.
Allow your chicken to come to room temperature before dropping it right into the hot oil. Cold, from the refrigerator, chicken will drastically alter the oil temp quickly.
Get the oil temperature up to 350°-375°F before adding chicken. The temperature will drop when chicken goes in. Fry and keep it at a continuous 320-325°F.
Don't over crowd your frying pan, you want to fry the chicken, not steam it! Chicken is done when it reaches 165°F internal temperature.
Remove from hot oil and place on wire rack to cool. Season with salt if you like.
Hot Honey is NOT included in the Nutrition count as it's optional.